I enjoyed this recipe, but instead of lifting the skin up I used my injector. I also couldn't find whipped honey so I used regular. I did love how tender the meat was and my 2 year old loved it. I served it with stuffing and salad.
Photo: Ryan Benyi; Styling: Stephana Bottom
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Amount per serving
- Calories: 370
- Fat: 26g
- Saturated fat: 7g
- Protein: 24g
- Carbohydrate: 22g
- Fiber: 0.0g
- Cholesterol: 106mg
- Sodium: 835mg
- 1/3 cup whipped honey
- 1/3 cup Dijon mustard
- 1 4-lb. whole chicken, rinsed and patted dry
- Salt and pepper
- 1 tablespoon olive oil
- 1. Stir together honey and mustard; set aside all but 1/4 cup. Gently loosen chicken skin around breast. Rub 1/4 cup honey mustard evenly under and over skin, pushing it into legs and thighs. Sprinkle chicken inside and out with salt and pepper. Fold wings under and tie legs together.
- 2. Place chicken, breast side up, on a small rack or a ring made from foil inside slow cooker. Add 1/4 inch water. Cover; cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 3 1/2 to 4 hours.
- 3. Preheat broiler to high. Transfer chicken, breast side up, to a foil-lined baking sheet. Combine 1 Tbsp. reserved honey mustard with olive oil. Brush mixture over chicken and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before serving. Drizzle remaining honey mustard over each portion of sliced meat.
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